Easy Yaki Udon
This Easy Yaki Udon recipe will be your go-to on your busiest days! Slippery, chewy noodles cooked in a savory sauce with crisp veggies and your choice of protein—it's quick, comforting, and guaranteed to be delicious and filling.
Servings: 1
Calories: 836kcal
Ingredients
- ¼ onion (roughly 2 oz, 57 g)
- 2 inches carrot (roughly 1.7 oz, 48 g)
- 2 leaves cabbage (roughly 2 oz, 57 g)
- 1 green onion
- 1 boneless, skinless chicken thigh (4 oz, 113 g; substitute with tofu, mushrooms, or more vegetables for vegan/vegetarian)
- 1 Tbsp neutral oil
- 1 serving udon noodles (frozen, about ½ lb/250 g; I like to use frozen Sanuki udon from Asian/Japanese markets)
- 2 Tbsp water (for steaming)
For the Seasonings
- freshly ground black pepper
- 1½ Tbsp mentsuyu (concentrated noodle soup base) (substitute with 1 Tbsp soy sauce and ½ Tbsp mirin for vegan/vegetarian)
- 1 tsp soy sauce
- 1½ Tbsp katsuobushi (dried bonito flakes) (optional; skip for vegan)
Instructions
- Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
To Prepare the Ingredients
- Cut ¼ onion into thin slices.
- Peel and cut 2 inches carrot into thin slabs.
- Remove the tough core of 2 leaves cabbage. Then, cut the leaves into bite-size pieces about 1 inch (2.5 cm) square.
- Thinly slice 1 green onion diagonally. Keep the green and white parts in separate piles. Set aside the green part for garnish.
- Cut 1 boneless, skinless chicken thigh into bite-size pieces. I recommend cutting it diagonally (this cutting technique is called sogigiri in Japanese) to create more surface area and flatten each piece so it cooks faster.
To Cook the Yaki Udon
- Heat the pot on medium-high heat or Mode II (600W) on the electric pot. Once it's hot, add 1 Tbsp neutral oil and distribute it to coat the cooking surface.
- When the oil is hot, add the chicken.
- Cook until it's no longer pink, 3–4 minutes.
- Next, add the onion and stir-fry with the chicken.
- When the onion is tender, add the carrot, cabbage, and white part of the green onion to the pot. Do not mix yet.
- Place 1 serving udon noodles (no need to defrost) in the pot, then add 2 Tbsp water. Reduce to medium or Mode I (250W).
- Cover the pot with the lid and steam over medium heat or Model I until the frozen udon thaws and loosens, about 8 minutes.
- Flip the block of frozen udon at the halfway mark. Do not mix yet with the veggies and chicken.
- Cover with the lid and continue to steam.
- Open the lid and toss all the ingredients together. Season with freshly ground black pepper.
- Add 1½ Tbsp mentsuyu (concentrated noodle soup base) and 1 tsp soy sauce. Toss everything together to distribute the seasonings well.
To Serve
- Serve the noodles on an individual plate. Sprinkle with the reserved green onions and 1½ Tbsp katsuobushi (dried bonito flakes). Serve immediately.
To Store
- Transfer any leftovers to an airtight container and keep in the refrigerator up to one day. I don't recommend freezing the leftovers.
Nutrition
Calories: 836 kcal · Carbohydrates: 117 g · Protein: 39 g · Fat: 19 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 11 g · Trans Fat: 0.1 g · Cholesterol: 108 mg · Sodium: 1233 mg · Potassium: 684 mg · Fiber: 12 g · Sugar: 11 g · Vitamin A: 8255 IU · Vitamin C: 30 mg · Calcium: 110 mg · Iron: 4 mg